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Nutrition Facts
Serving Size 1 (500g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon cilantro leaves
Calories 333
Calories from Fat 149		(44%)
Amount Per Serving		%DV
	Total Fat 16.6g	25%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 8.3g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 578mg		24%
Potassium 1035mg		29%
Total Carbohydrate 39.4g		13%
	Dietary Fiber 5.0g	19%
	Sugars 17.0g
Protein 10.8g		21%
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Lou's Green Tomato Soup

Recipe #84584 | 1½ hours | 1 hour prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: It's loose again!<img src="http://i23.phot
Feb 20, 2004

I garden. At the end of the year I had a lot of green tomatoes whose blossom end had not blushed, thus they will never ripen. This is a recipe I created to use green tomatoes. This year I'll make a lot more and freeze it.

SERVES 4 (change servings and units)

Ingredients

3 tablespoons grapeseed oil
1 cup onion, chopped
1 teaspoon gingerroot, crushed and minced
2 cloves garlic, minced
1 teaspoon coriander seed, ground
2 teaspoons cumin seeds, ground
1 1/2 lbs green tomatoes, seeded and chopped
1 medium green bell pepper, seeded and chopped
1 red chili pepper, seeded and chopped
1/2 lb potato, peeled and chopped
2 cups chicken stock
1 tablespoon palm sugar or light brown sugar
1/2 cup skim milk
1/2 teaspoon salt
1/4 cup nonfat yogurt
1/4 cup dry-roasted cashews, unsalted
1 tablespoon cilantro leaf, whole

Directions

1
Heat the oil in a large heavy pot over medium heat.
2
Add the onions, garlic, ginger, coriander and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes.
3
Add the tomatoes, pepper, potatoes, broth, chili pepper and sugar.
4
Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes.
5
Purée the soup in batches in a blender or food processor (the blender will give you a smoother purée).
6
Return the soup to a pot and add the milk and salt.
7
Heat to a simmer.
8
Serve garnished with a dollop of yogurt, cashews, and cilantro leaves.

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Featured Reviews for This Recipe

From: Inklady

On Nov 9, 2009

Great flavor from the spices in this recipe. I used chopped cabbage instead of potato, as I was trying to use up the veggies in the garden. I also did not puree the soup. I might use the base of this recipe with other vegetables as well in the future. Thank you for posting this recipe.

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From: Karen Webb

On Sep 21, 2008

Superb! I left out the milk and the yoghurt (though I can see they would be great too, but was concerned about freezing, and about giving to non-dairy friends) and was knocked out anyway, as was my husband. Delicious. Since I made 5 times this quantity - tomatoes aren't ripening in the UK this year - we'll be enjoying this a fair few times the coming months. Thank you!

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From: ~Jen~

On Dec 15, 2007

Outstanding recipe! I followed the ingredients and instructions exactly and it was a pleasure to make this soup, and even greater pleasure to eat it! Very flavorful and just the right combination of everything. My husband's a picky eater, especially when it comes to soup and he liked it too, and thought it would also make a good enchilada sauce. Whenever I see green tomatoes I'm going to buy them just so I can make this soup!

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